Fudge Brownie Recipe: Back to the basics….

24 Oct

brownie


Fudge Brownie belongs to those deserts that we all used to crave for as we were kids but still enjoy as grown-ups….

They are the perfect treat for kids for birthday parties, lunch box or travel.

Many variations exist but still the most common brownie is made of dark chocolate and walnuts.

Have fun if you want and use peanuts, macadamias, pecans or use white chocolate maybe. Add mini marshmallows or chocolate chips, salted caramel butter, mix the batter with cheesecake batter….

Thousands of combinations exist but here is mine and I like to stick to it as my relatives still enjoy it!

INGREDIENTS for 24 portions

  • 300g Butter
  • 350g Chocolate
  • 550g Caster Sugar
  • 3 Tsp Vanilla Essence
  • 6 Eggs
  • 350g Plain Flour
  • 4 Tbs Cocoa Powder
  • 200g Walnuts
  • Pinch Salt

METHOD

Preheat your oven to 180°C.In a bowl, whisk together the eggs and sugar until it gets a nice white creamy consistency.Add the vanilla essence, flour and cocoa powder.In a double-boiler, melt butter and chocolate.

Brownie Prep 1

Mix it with the preparation. If you want nuts in your brownie, fold them in.
Line an 11” x 17” tin with parchment paper and pour in the chocolate mixture.
Put into the oven and bake for 30 to 40 minutes. The batter has to be baked but can still be slightly moist as it keeps on cooking when cooling down.

Brownie Prep 2

Once it is cool, use a bread knife and cut the edges.

Then cut the brownie into long stripes about 5 cm wide and cut them the other way to get nice squares or larger if you want rectangle shape.

The brownie freezes beautifully and can be kept in an airtight container for up to 3 days in a dry place or in the fridge.

Brownie Prep 3

INGREDIENTS for 24 portions

  • 300g de beurre
  • 350g de chocolat
  • 550g de sucre
  • 3 cc d’essence de vanille
  • 6 oeufs
  • 350g farine
  • 4 cas cacao en poudre
  • 200g de noix grossièrement concassées
  • Une pincée de sel

METHODE

Préchauffez votre four à 180°C.

Dans un bol profond, fouettez les œufs et le sucre jusqu’à obtention d’un mélange lisse et aérien.

Ajoutez la vanille puis la farine et le cacao.

Faites fondre le chocolat et le beurre dans un bain-marie.

Incorporez le chocolat et le beurre au mélange puis ajoutez les noix concassées si vous souhaitez un Brownie aux noix.

Recouvrez de papier sulfurisé un moule rectangulaire de 40cm x 20 cm puis versez la préparation dessus.

Faites cuire 30 à 40 minutes jusqu’à ce que le Brownie soit cuit mais toujours moelleux au centre car il va continuer à cuire une fois sorti du four.

Laissez-le refroidir dehors puis découpez les pourtours du gâteau à l’aide d’un couteau à pain.

Détaillez ensuite le gâteau en carrés ou rectangle de taille moyenne.

Le Brownie se conserve très bien quelques jours dans une boite hermétique et peut aussi se congeler sans problème.

One Response to “Fudge Brownie Recipe: Back to the basics….”

  1. Bali Tour January 4, 2014 at 7:33 pm #

    The cake looks nice🙂
    Thanks for the recipe…

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